Name: Daab Chingri (Prawns Cooked inside Green tender coconut) recipe by Alka Jena at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 12 nos of Jumbo Prawns; 2 nos of Green tender Coconut,make sure it is really tender so that the white kernel is very soft; 1 tbsp mustard seeds; 1 tbsp Poppy seeds; 1 onion Onion made to smooth paste; 1 tsp Ginger paste; 1 1/2 tsp Garlic paste; 4 to 6 Green chillies slit; 1/2 tsp turmeric powder; 1/2 tsp Panch phoron; Salt; Dough for sealing the Daab or tender coconut

ABOUT Daab Chingri (Prawns Cooked inside Green tender coconut) RECIPE

Daab Chingri is the most delectable curry among all the Bengali dishes, where Jumbo prawns are cooked in a tender using the coconut water and soft kernel of it with mustard paste. The flesh of the tender coconut gives a creamy velvety texture to the dish. The process of cooking this dish in a dum or steam makes the prawns so soft , it feels like melting inside your mouth, which makes this dish very special. Served with piping hot boiled rice, this dish is surely going to win the hearts of your family members.

Ingredients Serving: 4

12 nos of Jumbo Prawns
2 nos of Green tender Coconut,make sure it is really tender so that the white kernel is very soft
1 tbsp mustard seeds
1 tbsp Poppy seeds
1 onion Onion made to smooth paste
1 tsp Ginger paste
1 1/2 tsp Garlic paste
4 to 6 Green chillies slit
1/2 tsp turmeric powder
1/2 tsp Panch phoron
Salt
Dough for sealing the Daab or tender coconut

Instructions

Soak the poppy seeds and mustard seeds in warm water for minimum 1 hour.
Take a tender coconut (green coconut) which has started to form soft layers of kernel inside. Make a whole on the top keeping the cutout to be used as a lid later.
Cut it's head in a slightly bigger round shape, which will help while stuffing the prawns in it.
Cut the bottom of the coconut so that it can stand inside an oven .
Drain out the coconut water inside into a separate bowl and scoop out the tender flesh from inside . keep the coconut aside.
Make a paste of mustard seeds, poppy seeds, 4 nos of green chilies, tender coconut adding the coconut water to make a smooth paste. keep it aside.
Clean and remove the shells of the prawns and marinate it in salt and turmeric and keep aside for 5 minutes.
In a pan, add the mustard oil and let it comes to smoking point, lower the heat and fry the prawns on each side for 10 to 15 seconds each. keep aside.
In the same pan, add the panch phoron and when it starts to crackle, add the onion paste and saute for 5 minutes, then add the ginger and garlic paste along with salt and turmeric powder.
Saute till the raw smell of the ginger garlic paste vanishes. Turn off the heat and let it cool.
In a mixing bowl, place the prawns, add the onion, ginger garlic paste along with the mustard oil and the mustard , poppy seed, tender coconut paste and mix well. Add the remaining coconut water to it.
Transfer this to mix to the tender coconut shell and the remaining green chillies and seal the lid with the help of the dough.
preheat the oven to 200 degree and keep the daab inside it and bake for 40 to 45 minutes.
Let it remain inside for 5 to 10 minutes and remove the lid only before serving.
Enjoy this delicious Daab Chingri with some piping hot Basmati rice .

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